Description
How to make creamy pesto chicken with tender chicken, vibrant pesto, and a rich sauce that’s perfect for a quick weeknight dinner.
Ingredients
- Proteins & Carbs:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz dry pasta (e.g., penne or fettuccine), cooked according to package directions
- Aromatics & Liquids:
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 large shallot, finely diced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or heavy whipping cream)
- The Pesto & Cheese:
- 1/2 cup good quality basil pesto
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Seasoning & Freshness:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 5 oz fresh baby spinach
- 1/4 cup fresh basil leaves, chopped (for garnish)
Instructions
- Prep Ingredients: Start by cooking your pasta according to package directions; set aside. Cut boneless, skinless chicken breasts into 1-inch pieces, then mince garlic and finely dice the shallot. This initial prep makes crafting your Creamy Pesto Chicken seamless and quick.
- Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with kosher salt and freshly ground black pepper, cooking until golden brown and cooked through, about 5-7 minutes. Remove chicken, setting it aside, leaving drippings.
- Build Sauce: In the same skillet, add minced garlic and diced shallot, cooking for 2-3 minutes until fragrant and softened. Deglaze with low-sodium chicken broth, scraping up any browned bits from the bottom. This creates a deeply flavorful base for your sauce.
- Simmer Cream: Stir in the heavy cream, good quality basil pesto, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low. Allow it to thicken slightly for 3-5 minutes, creating a rich, luscious texture.
- Add Greens & Cheese: Return the cooked chicken to the skillet. Stir in fresh baby spinach until wilted, then fold in the freshly grated Parmesan cheese until melted and fully incorporated into the sauce. This completes your delicious Creamy Pesto Chicken sauce.
- Combine & Serve: Add the cooked pasta to the creamy pesto sauce, tossing gently to coat everything evenly. Garnish with fresh basil leaves and more Parmesan cheese. Serve your Ultimate Creamy Pesto Chicken Recipe for Weeknights immediately for a comforting meal.
Notes
Don’t overcook chicken pieces; remove promptly to ensure tender texture and avoid dryness.
Store leftover Creamy Pesto Chicken in an airtight container in the refrigerator for 3-4 days.
Shrimp or pork tenderloin make excellent protein substitutes for chicken, cooked similarly until just done.
Serve hot, garnished with fresh basil and extra Parmesan, alongside a crisp green salad or crusty bread.
For make-ahead, cook chicken and pasta 1-2 days in advance, storing separately; combine sauce just before serving.
Reserve starchy pasta water to perfectly emulsify and thicken the sauce, enhancing richness and texture.
**Allergy Information:** Dairy, Gluten, Tree Nuts, Eggs